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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.6, 2006년, pp.734 - 737
김동청 (순천제일대학 식생활과) , 김동원 (명설차) , 이성동 (고려대학교 보건과학대학 식품영양학과) , 인만진 (청운대학교 식품영양학과)
This study was carried out to establish the manufacturing process of barley leaf powder tea. The optimal manufacturing process among many trials was determined with sensory evaluation. Finally established process and operation conditions were as follows: pretreatment (cutting and washing), steaming ...
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Kim KT, Seog HM, Kim SS, Hong HD, Lee YT, Kim JG. 1995. Chemical composition of barley leaves from different varieties. Agric Chem Biotechnol 38: 431-434
Lee YC, Son JY, Kim KT, Kim SS. 1994. Antioxidant activity of solvent extract isolated from barley leaves. Korean J Food & Nutrition 7: 332-337
Yu YM, Chang WC, Liu CS, Tsai CE. 2003. Effect of young barley leaf extract and adlay on plasma lipids and LDL oxidation in hyperlipidemic smokers. Plant Foods for Human Nutrition 58: 1-8
Chung IM, Yun SJ, Kim JT, Gwag JG, Sung JD, Suh HS. 1995. Test of superoxide dismutase characteristics and antioxidant activity in perilla leaves. Korean J Crop Sci 40: 504-511
Kim DC, Kim DW, In MJ. 2006. Preparation of lotus leaves tea and its quality characteristics. J Korean Soc Appl Biol Chem 49: 163-164
Cha HS, Lee MK, Hwang JB, Park MS, Park KM. 2001. Physicochemical characteristics of Rubus coreanus Miquel. J Korean Soc Food Sci Nutr 30: 1021-1025
Prosky L, Asp NG, Furda I, Devries JW, Schweiser TF, Harland BA. 1987. Determination of total dietary fiber in foods and food products. J Assoc Off Anal Chem 68: 677- 680
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AOAC. 1984. Official Methods of Analysis. 14th ed. Association of official analytical chemists, Washington, DC
Son TW, Sung JW, Kang WW, Moon KD. 2003. Food Processing. Hyungseul Publishing Co., Seoul, Korea
So S. 1999. Physiologically active functions of green tea. Proceedings of the Korean Journal of Food and Nutrition Conference. p 5-18
Kim KT, Kim SS, Lee SH, Kim DM. 2003. The functionality of barley leaves and its application on functional foods. Food Science and Industry 36: 45-49
National Rural Living Science Institute, R.D.A. 2001. Food Composition Table. 6th revision
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